The Teddington Cheese description of Caboc Caboc The paste is primrose yellow, rich and smooth like butter and has a light nutty flavour, from the oatmeal coating. Caboc is Scotland's oldest cheese, known in the 15th century in the Western Highlands. It was described as a chieftain's cheese because in those days rich, soft cheeses were reserved for the nobility and such cheeses were called 'white meats'. The cheese was first made by Mariota de Ile, the daughter of the chieftain MacDonald of the Isles. When Mariota was 12 years old she was in danger of being abducted by the Campbells, who planned to marry her to one of their own and seize her lands. Mariota escaped to Ireland, learned how to make cheese and brought her knowledge back to her people. Mariota passed the recipe on to her daughter, who in due course passed it to her daughter. The recipe, still kept secret, has been handed down from mother to daughter ever since, the present maker being Mrs Suzannah Stone of Tain. She works with a team of eight local women and her cheese is sold under the seal of Highland Fine Cheeses Ltd.

Caboc is made using the double cream of pasteurised cows' milk, without rennet, and the cheese is shaped into small logs. Nowadays, each cheese is rolled in toasted pinhead oatmeal. The paste is primrose yellow, rich and smooth like butter and has a light nutty flavour, from the oatmeal. The cheese is generally eaten when young, within 5 days of making. It can, however, be kept for up to three weeks in cool conditions. Each log is 3cm in diameter, 7cm in length and weighs 100g. Caboc has a fat content of 67%. Legend has it that the process of coating Caboc in oats was discovered by accident. A cattle herder returned home with the day's cheese in the same box he had used to carry his oatcakes earlier that day. The oat-coated cheese was enjoyed so much that from that day onwards Caboc has always been made with the oatmeal coating. Caboc can be enjoyed as part of a cheese-board or served as a starter with watercress and dry brown toast. It can also be mixed with a little Drambuie or malt whiskey and served as a dessert.

It is best accompanied with a light red wine, Beaujolais for instance. Click here or press your 'Back' button to return WINES Scottish Cheese and Specialist Cheeses from Scotland - Taste of Scotland Snippets and news from Taste of Scotland >>> Scotland's Cheeses The climate and geography of Scotland are well suited to cheese-making. The short making season in Scotland meant that traditional cheeses usually required to be capable of being stored (matured) through the winter - hence the predominance of hard (matured) cheese in Scotland and Britain. At one time most farmhouses or crofts made their own cheese, but there was little financial return. Improved transportation of milk changed the scene dramatically. Today there are still more than two dozen cheesemakers across Scotland, ranging front large industrial Cheddar creameries to the handful of artisan and farmhouse cheese makers. Scottish Cheddar accounts for 70-80% of total output and the main creameries are located at Locherbie, Stranraer and Campbeltown and on the islands of Bute, Arran, Islay, Mull, Gigha and Orkney. Often the creameries are open to visitors.

The advent of modern temperature controlled facilities and refrigerated transport has revived artisan cheesemaking in small creameries and farms across the country. A McLelland & Son Ltd created a wide range of delicious Scottish cheeses including connoisseur cheeses to awaken the palates of many a connoisseurs. In recent years the main supermarkets including Tesco, Sainsbury, Somerfields and the Co-op have stocked a selection of local cheeses and specialist cheese shops in Scotland's main towns have extended their ranges. If you come across interesting local cheeses when you eat out, it may be worth enquiring where these can be bought. � Some of the cheeses to look out for are: Bishop Kennedy: A 'trappist' cheese originating in the medieval monasteries of France but still relatively unknown in Scotland. Full fat soft cheese, rind washed in malt whisky to produce a distinctive orangey red crust and a strong creamy taste. Runny when ripe. Bonchester: Small coulomnier-style cheese made with unpasteurised Jersey milk. Available mainly March to December. Bonnet: Amid, pressed goats milk cheese from small Ayrshire dairy. Similar to Inverloch (and Sanday).

Brie: Howgate Scottish Brie, traditionally made, matures to a runny sticky texture. Also Howgate Camembert. Brodick Blue : Ewes milk blue cheese from Brodick. Brodick: Arran blue is the cows milk version. Caboc: (see cream cheese) Caithness: a new mild, Danish style wax coated cheese. Also available smoked. Cream Cheese: several versions, mostly based on revived traditional Highland recipes and rolled in oatmeal, including Caboc (Ross-shire), Howgate (Perthshire) and Lochaber-smoked. Available plain or with peppercorns, garlic or herbs. Crowdie: a soft fresh cheese, several versions, mainly available only locally. Originally made using milk left after the cream had separated naturally. Plain or flavoured with peppercorns, garlic or herbs(Hramsa, Crannog, Gruth Dhu etc.) Dunlop: resembles Scottish cheddar with soft texture. Mostly creamery-made in blocks on Arran and Islay but also traditionally in Ayrshire (Burns), near Dumfries and at Perth (Gowrie).

Dunsyre Blue: cows milk farmhouse blue cheese made on the same firm is Lanark Blue, with vegetarian rennet and unpasteurised milk. Caboc 110g - House of Bruar Caboc 110g Out of stock - More due in #DUE_DATE# Tap image to show enlarged version Click image to enlarge, hover to zoom £2.99 Email me when back in stock Product description First crafted on the Isle of Skye in the fifteenth century, Caboc is said to be Scotland's oldest cheese. Created by the daughter of the chieftain of the clan MacDonald, the Lord of Isles, Caboc is a double cream cheese that is mild in flavour, bears a buttery smoothness and a moreish grainy edge, due to its hand rolled coating of Scottish pinhead oatmeal. Available to UK customers only. As all our Deli produce is prepared and packed by hand, we request that orders for next day delivery in the UK are placed before 11am. Please note: we only deliver Tuesday to Friday to ensure maximum freshness of our products. Allergen Advice You can view your recently viewed items here.

Customer Service © 2015 House of Bruar ecommerce by Paraspar Size Guide Newsletter Join Our Mailing List Sign up to our newsletter to receive the latest information and offers from the House of Bruar. The email address is not valid, please try again Join Our Team Product Spotlight ORDER LINE: 0345 136 0111 We use cookies to give you a better service. Continue browsing if you're happy with this, or find out more about cookies . Accept & Close <div><input type="button" value="x" class="float-right btn-secondary" /></div> X X Please select size. FD00043FHMCHEESE Caboc 110g /images/products/medium/FD00043FHMCHEESE.jpg 2.99 GBP /cheese-multideck/ First crafted on the Isle of Skye in the fifteenth century, Caboc is said to be Scotland's oldest cheese.

Created by the daughter of the chieftain of the clan MacDonald, the Lord of Isles, Caboc is a double cream cheese that is mild in flavour, bears a buttery smoothness and a moreish grainy edge, due to its hand rolled coating of Scottish pinhead oatmeal. Available to UK customers only. As all our Deli produce is prepared and packed by hand, we request that orders for next day delivery in the UK are placed before 11am. Please note: we only deliver Tuesday to Friday to ensure maximum freshness of our products. Allergen Advice The Best of British Cheese - Sykes Cottages' Blog The Best of British Cheese Share: by Nicole Jones-Gerrard / Food and Drink From the humble Cheddar to the majestic Stilton, Britain is famed for its wide selection of delicious cheese products. As the French look on with jealousy, British cheese makers continue to strengthen our cheese heritage with a vast range of traditional and modern flavours. Travelling through Britain’s various regions you’ll find that the taste, texture and smell of cheese varies but the exceptional quality remains.

If you’re in search of a new addition to your cheese board or a secret ingredient for your cheese sauce, then keep reading as Sykes Cottages gives you a guide to the best of British cheeses. Blacksticks Blue Blacksticks Blue from Butlers Farmhouse Cheeses Described as the daddy of all blue cheeses, Blacksticks Blue is a multi-award winning blue cheese from Lancashire produced by the good people at Butlers Farmhouse Cheeses . This unique, blue veined cheese has its own distinctive amber hue and the extremely creamy flavour is the perfect accompaniment to a thick slice of bread or salty cracker. Ideal for cooking, this scrumptious cheese is also a firm favourite with chefs and wonderful when stirred into hot mash potato! Caboc Caboc supplied by International Cheese The oldest cheese in Scotland, Caboc is made using a double cream and is coated with toasted oatmeal. This unique cheese is extremely creamy with a slight sour note finished off beautifully with its chewy, nutty edge. This cheese is completely different to most others you’ll find on your average cheese board, so when serving, we would suggest small slices teamed with a lightly peppered cracker and a glass of single malt Scottish whisky.

Cheddar Cheese from the Cheddar Gorge Cheese Company maturing in Gough’s Cave The earliest reference to Cheddar cheese in Britain dates back to 1170 and the village of Cheddar has been synonymous with cheese since the 15th century. It’s no wonder then, that Cheddar is home to one of the nation’s most loved cheeses. With their cheeses maturing in cloth for up to 18 months, the Cheddar Gorge Cheese Company has won several awards over the years and with its new cave matured cheeses, we’re sure it will be winning competitions for years to come. Stichelton Picture via Flickr. This very special blue cheese is made in a brick built dairy located on the northern edge of Sherwood Forest in Nottinghamshire. Stichelton is one of the very few British blue cheeses which are made using unpasteurised milk; this traditional technique adds to the cheeses sweet and creamy flavour. Instead of piercing the cheese by hand, the cheese makers at Stichelton use a specialised machine which speeds the bluing evenly throughout the cheese giving it a rich, gentle blue note. Yarg Picture via Flickr.

Wrapped in a natural rind of wild nettle leaves, the fresh and creamy Cornish Yarg is extremely popular here in Britain and over at Lynher Dairies they are experts at brushing the nettle leaves onto the cheese in concentric circles. After five weeks of maturing, the cheese takes on a unique mushroom taste which works perfectly in a creamy cheese sauce. The clever cheese makers at Lynher Dairies have even come up with a wild garlic yarg, which uses Ramson leaves instead of the traditional nettle coating; a real talking point for any cheese board! We hope you have enjoyed our choice of the best cheeses Britain has to offer. For more information on the cheeses mentioned, please follow the appropriate links to their suppliers. Share: Scottish Food Buy Scottish Food Online Grocery Scotland Foods Store Chutney Shortbread Cheddar Gift Baskets Traditional Gifts Cheese Culture Recipes. igourmet.com SCOTTISH FOOD Shop, Find Traditional Recipes, Read About History and Culture Buy Scottish Food online from igourmet.com! Please visit our online store and go shopping at the number one imported food delivery service in the USA.

With its temperate climate, vast coastline, mountains, lakes, streams, valleys and moorlands, the lands and waters of Scotland have provided an abundant supply of food for its inhabitants throughout its history. Early hunter-gatherers arrived in Scotland from continental Europe around 7,000 BC where they fished in rivers and streams, and hunted in the mountains and on the moorland. Cattle, sheep and pigs were raised and oats and barley crops were cultivated. Archeological evidence also shows that these early inhabitants ate fruit and nuts in addition to scallops and other shellfish along the coast. By the 9th century, the Vikings arrived and brought with them cooking methods such as smoking, as well as the Aberdeen Angus cattle breed. In Medieval Scotland, the poor and middle class had very little variety in their diet. Common foods included porridge, stews, oat breads and thick soups or stews called pottage. Typically, animals were kept as a food source for their dairy products instead of for their meat. Kale, beans, peas and onions were vegetable food sources in addition to nuts, fruits and berries gathered from the woods.

The wealthy ate fish, wild boar, venison, rabbit, grouse, peacock, swan and fish, and enjoyed spices brought back to Scotland by the Crusaders. French influence was seen in the 16th century when Marie of Guise married King James V of Scotland and brought French chefs and their cuisine to the Scottish Court. New methods of food preparation were introduced along with new rich sauces and dishes. As exploration continued, new foods were brought back to Scotland from around the world including potatoes, wheat flour, coffee, lemons, spices, tea and sugar. Throughout the history of Scotland, its people were always on the move. They would move their animals from the highlands to the markets, and had to find ways of carrying food that would not spoil quickly. They would commonly carry a bag of oatmeal that could be cooked into a porridge or oatcakes. Travelers would place some offal (organ meat) in the least expensive bag available, typically a sheep or pig's stomach, for easy transportation during their journeys. It is during the late medieval period that records for Scotland's national dish, Haggis, a savory pudding made from offal, suet and spices in animal's stomach, were first found.

The potato was introduced to Scotland in the late 16th century, and quickly became a staple in the Scots' diets. The lower class relied heavily upon the potato as a major food source which ultimately led to tragedy, due to the Highland Potato Famine in the 1840s, caused by potato blight. As a result, there was widespread starvation and emigration of nearly 1.7 million Scots to the USA, Canada or Australia. By 1857, the famine ended, and potatoes reemerged and found their place in many traditional Scottish dishes such as Haggis, Neeps and Tatties (turnip and potato), Mince and Tatties (minced beef and mashed potatoes) and Cullen Skink (a smoked haddock soup). During the 19th and 20th centuries, there was a large immigration of Italians to Scotland. Many Fish and Chip (deep-fried fish and fries) shops were opened by these Italian immigrant families. In subsequent years, Middle Eastern, Pakistani and Indian immigrants followed those from Italy, and would have a major influence on Scottish cuisine.

In recent years, partially due to the Scottish originators of the deep-fried Mars bar, Scotland has gained a reputation for its deep-fried food, on display in such dishes as Haggis, deep-fried pizza, and the notorious deep-fried Doner Kebabs (gyros or literally ï¿½rotating grilled meatsï¿½ in Turkish). Scottish cuisine has much more to offer besides its deep-fried specialties, as Scottish food is influenced today by many cultures, such as English, Italian, Indian and Chinese. Today, oats, fish, game and beef are widely consumed, in addition to fruits like soft raspberries and strawberries and artisan Scottish cheeses and vegetables. Traditional Scottish Food Throughout the centuries, Haggis has become a national culinary icon in Scotland. Haggis is a savory pudding made from the offal of sheep with oatmeal, suet, onions and spices. Haggis is usually encased in sheep's stomach lining and simmered for about 3 hours, although commercial Haggis is usually prepared in a sausage casing. In the 18th century, the poet Robert Burns celebrated Haggis in his Address to the Haggis.

Honey is a seasonal product in Scotland, and there is international demand for Scottish heather honey due to its unusual smoky/ tangy taste and dark amber color. Other popular Scottish foods include soups such as Cock-a-Leekie, (chicken and leek soup) and Scotch Broth (barley soup). Scottish oatcakes are a type of pancake made from oatmeal that are cooked on a griddle. In addition to Haggis, other meats such as beef, venison and birds are commonly found on the Scottish table. Seafood and fish is a staple in Scotland, as Scotland is the world's third largest producer of Atlantic salmon and enjoys an international reputation for its excellent quality. Scottish Smoked Salmon While Scottish Salmon is available wild or farmed, farmed salmon is the largest food export in Scotland. Scotland is also the only major salmon producer in the European Union. "Scottish Farmed Salmon" has been granted the Protected Geographical Indication (PGI) status by the European Commission, a designation which protects the quality of the product (which must be Atlantic salmon) using specific production methods in certain geographical areas. This designation ensures the quality, flavor and character of Scottish Salmon.

Scottish Salmon exports continue to grow as international demand continues to increase. While over sixty countries imported Scottish Salmon in 2011, the US was the largest importer, followed by France. Scottish Salmon is not only a delicious variety of fish, but is also a very nutritious food source that contains protein, vitamins, minerals, and trace elements. Scottish Salmon well known for containing omega-3 fatty acids which help support heart health, the immune system, maintain eyesight, and may protect against certain types of cancers, strokes and even sunburn. Considered a delicacy, Smoked Salmon is salmon that has been cured and either hot or cold smoked. Scottish Smoked Salmon is arguably the finest quality salmon variety available. Scottish Smoked Salmon, considered Atlantic salmon, may be farmed or wild, and has a tender and buttery flesh and an orange/pink color. Scottish Smoked Salmon's flavor is known for the use of oak or old whisky barrels during the smoking process. Scottish Smoked Salmon is often compared to Norwegian Smoked Salmon. Norwegian Smoked Salmon is known for its excellent quality, and is dry-cured with a variety of woods, such as beech wood.

While Norwegian Smoked Salmon may also be farmed Atlantic or wild Atlantic salmon, its flavor and aroma is smokier than Scottish Smoked Salmon, and it is lower in fat. Scottish Chutney Many fresh soft Scottish fruits, particularly berries that are abundant in Scottish fields, have been used for centuries to make Scottish Chutney, a traditional condiment that typically consists of a mixture of cooked chopped fruits and/or vegetables, vinegar, spices and sugar. Chutneys usually have a spreadable texture, similar to that of preserves. The traditional Scottish preparation includes slow boiling the ingredients using an open pan method in a copper bottomed pan. While Scottish Chutney may be sweet, sour, salty, spicy, mild, or a combination of these, there are hundreds or even thousands of possible variations. Scottish Chutney such as Mrs. Bridges Ploughmans Chutney (a mixture of onions, apples, vegetables, dried fruits, brown sugar and malt vinegar) is a popular accompaniment to the Ploughmanï¿½s lunch, a popular meal in the UK, which includes cold meats, cheese, apples, pickles, pickled onions and bread.

It is also the perfect sweet-tart combination when paired with a sharp Scottish cheddar as well as meats, such as beef, pork, chicken or game. Scottish Chutneys are also commonly eaten alongside pies, fish and the national Scottish dish, Haggis. Scottish Cheeses The geography and climate of Scotland allow cheesemaking to flourish. Historically, due to the short cheesemaking season in Scotland, cheese needed to be stored and matured throughout the winter, which resulted in the predominance of hard Scottish cheeses. Historically, most farmhouses would make their own cheese but receive no financial gain. Once the commercial transportation of milk was enabled, the landscape of cheesemaking in Scotland changed. Currently, there are over twenty cheese producers in Scotland, including large industrial companies in addition to artisan and farmhouse producers. Scottish Cheddar accounts for approximately 70% to 80% of total cheese production in the country. Since the advent of modern technology, temperature controlled facilities along with refrigerated transportation has allowed artisan cheesemaking to have a resurgence across small farms in Scotland. From southern regions such as Galloway to the Western Isles and the Highlands, Scotland's is becoming recognized as one of the world's most exciting cheese producers.

Types of Scottish Cheese Scottish Cheddar: Scottish Cheddar is the most popular cheese is Scotland, accounting for approximately 75% of the country's cheese production. Mull of Kintyre Mature Scottish Cheddar comes from an island called the Mull of Kintyre, which is situated on the west coast of Scotland. Here, there is a mild climate that is well suited to the production of top quality cheddar. Mull of Kintyre Scottish Cheddar is aged for a minimum of nine months providing a honey like sweetness and full rich flavor. Highland Pride Mature Scottish Cheddar is a golden yellow cheese that is aged for nine months. Highland Pride Mature Scottish Cheddar has a nutty flavor and mellow finish, perfect on chutney or melted on veggies. Lanark Blue: Often referred to as Scotland's Roquefort, Lanark Blue is a sheep's milk cheese with unpasteurized cow's milk cheese with green-blue veins due to the addition of mould prior to curdling. This tangy cheese is delicious when served on brown bread and paired with a full-bodied red wine. Crowdie: Considered Scotland's oldest cheese, Crowdie was first introduced by the Vikings in the 8th century.

Crowdie is a soft curd, low-fat cream cheese, with a slightly sour taste. Caboc: Caboc cheese originated in the 15th century in the Western Highlands of Scotland. It is made with pasteurized double cream cow's milk, no rennet, and aged for only 5 days. Caboc is then shaped into the form of a log and rolled in toasted oatmeal. Caboc has a nutty and buttery flavor and a sour tanginess. Strathkinness: Strathkinness is an award winning cheese that is similar to Gruyere and is matured between six and twelve months, perfect for a Scottish style fondue. Bishop Kennedy: Named after the 15th century bishop of St Andrews, Bishop Kennedy is an unpasteurized cow's milk cheese with a rind that is washed in malt whisky providing it with an orange/red color. Bishop Kennedy is flavorful and runny when ripe. Dunlop: Dunlop is a mild cheese resembling Scottish cheddar that has a soft texture and sweet buttery flavor.

Originating in the 18th century, Dunlop fell out of popularity after World War II, but today is commonly used in various dishes, eaten alone or with a dram of whisky. Scottish Desserts By the 19th century, Scots had developed a noticeable a sweet tooth. Coffee shops and tearooms would offer pancakes, scones, Dundee Cake (Scottish fruit cake), shortbread and other pastries. Traditional Scottish desserts include Clottie Dumpling, similar to the English suet pudding, that is made with a suet pastry case filled with dried fruit, and Scottish Tablet, made from sugar, condensed milk and butter boiled to a soft-ball stage and then condensed and flavored with vanilla, whisky or nuts. Scottish shortbread is a rich, delicately flavored biscuit or cookie made from butter, sugar and flour. Walkers Shortbread, who manufactures shortbread and other biscuits, cookies and crackers, is Scotland's largest food exporter and has become a well recognized brand around the world. Crannachan is a traditional Scottish dessert that is usually made from cream, whisky, honey, raspberries and toasted oatmeal.

Scottish Whisky Derived from the Gaelic term "usquebaugh", meaning "water of life", the earliest written records of Whisky in Scotland date back to 1494. While the Irish and Scots still argue today about who truly invented Whisky, Scottish Whisky is well-regarded amongst Whisky connoisseurs due to the wide range of varieties available. Scotch Whisky is made only in Scotland and Scotch Whisky is spelled without the "e" (whiskey). Today, there are over one hundred distilleries in Scotland that produce the world famous and loved Scotch Whisky, a spirit that is known throughout the world for its high quality. Start Shopping Please visit our online store and go shopping at the number one imported food delivery service in the USA. Our gourmet Scottish Food selection includes cheeses, meats, desserts, sauces, spreads and many other items. When searching for gourmet food online, look no further than igourmet.com. Simply visit our online store to GO SHOPPING NOW . Buy Scottish Food online from igourmet.com! Traditional Scottish Food Recipes igourmet.com lists thousands of recipes online, many of which include Foods from Scotland as ingredients. To browse our Recipe Forum, click HERE .

Scottish Food History and Culture Every product on sale at igourmet.com is accompanied by a long story about its history in relation to its local food culture. To view a complete listing of all gourmet foods available at the igourmet online store, please click HERE . Scottish Food • Scotland's Cheeses - a brief introduction form... Submissions Scotland’s Cheeses - a brief introduction form Taste-of-Scotland.com Scotland’s climate and geography are well suited to cheese-making. A short production season in Scotland meant that traditional cheeses usually required to be capable of being stored (matured) through the winter - hence the traditional predominance of hard (matured) cheese in Scotland and Britain. However, modern manufacturing techniques have enables a range of new cheeses to become available - including soft brie and dolcelatte style cheeses. Today there are more than two dozen cheese-makers across Scotland, ranging from the industrial cheddar creameries to much smaller-scale cheese producers. Modern temperature controlled facilities and refrigerated transport has helped revived artisan cheesemaking in small creameries and farms across the Scotland. Many of them have small retail outlets, farm shops and the creameries are open to visitors.

A number have online outlets and web sites which can be accessed via the ‘Taste-of-Scotland.com’ Scottish Cheese Directory . The last two decades have seen a huge revival in traditional farmhouse cheeses and new versions inspired in some cases by growing demand for soft and favourful version of those cheeses found in Europe and elsewhere. Scottish Cheddar accounts for 70-80% of total output at the main creameries are located at Locherbie, Stranraer and Campbeltown and on the islands of Bute, Arran, Mull, Gigha and Orkney. A pioneer in the supply of gourmet cheeses is Ian J Mellis cheesemongers. Mellis cheese shops in Glasgow and Edinburgh stocking a wide range of cheeses from Scotland and from abroad. Owner Ian Mellis has been quoted as saying: “There’s a growing awareness of Scottish cheeses abroad and the 'Taste of Scotland’ brand is very strong, especially in North America. Not a huge amount of Scottish cheese has been exported but that may well change in the future. " Scottish cheddar remains a firm favourite with the Scots and our visitors.

The Seriously Strong Cheddar brand from the Caledonian Cheese Company has helped raise the profile of Scottish cheese on the supermarket shelves while smaller producers are creating a delicious and ever increasing bonanza of distinct cheeses on the mainland and in the Island of Scotland. Crowdie, a soft cheese also known as 'gruth’ in Gaelic is the result of traditional methods dating back to Scotland’s Viking occupation. Coated in toasted pinhead oats and black pepper 'Gruth Dhu’ also known as black crowdie is a nice twist on the traditional product. Caboc from Ross-shire in the western Highlands is made from cows’ milk, rolled into small logs and covered on a bed of toasted oats. Strathkinness is Scotland’s answer to Gruyere, rich in protein it tastes great with crusty bread or oatcakes and Dundee firm Howgate produces top quality brie and camembert styles which are best sellers in the gourmet cheese stores throughout the UK and overseas. Bishop Kennedy is an unpasteurised Scottish Cheese named after a 15th century bishop from St Andrews.

A soft runny cheese with an subtle earthy character when ripe - the rind being washed in whisky during the final maturing stage giving the final product a distinct Scottish flavour. Some of the Scottish Cheese you should look out for include: Bishop Kennedy: A 'trappist’ cheese originating in the medieval monasteries of France but still relatively unknown in Scotland. Full fat soft cheese, rind washed in malt whisky to produce a distinctive orangey red crust and a strong creamy taste. Runny when ripe. Bonnet: Amid, pressed goats milk cheese from small Ayrshire dairy. Similar to Inverloch (and Sanday). Brie: Howgate Scottish Brie, traditionally made, matures to a runny sticky texture. Also Howgate Camembert. Brodick Blue: Ewes milk blue cheese from Brodick. Brodick: Arran blue is the cows milk version. Caboc: (see cream cheese) Caithness: a new mild, Danish style wax coated cheese. Also available smoked. Cream Cheese: several versions, mostly based on revived traditional Highland recipes and rolled in oatmeal, including Caboc (Ross-shire), Howgate (Perthshire) and Lochaber-smoked.

Available plain or with peppercorns, garlic or herbs. Crowdie: a soft fresh cheese, several versions, mainly available only locally. Originally made using milk left after the cream had separated naturally. Plain or flavoured with peppercorns, garlic or herbs(Hramsa, Crannog, Gruth Dhu etc.) Dunlop: resembles Scottish cheddar with soft texture. Mostly creamery-made in blocks on Arran and Islay but also traditionally in Ayrshire (Burns), near Dumfries and at Perth (Gowrie). Dunsyre Blue: cows milk farmhouse blue cheese made on the same firm is Lanark Blue, with vegetarian rennet and unpasteurised milk. Highlands and Islands: 'Drunileish’ is produced on the Isle of Bute. A three month old mild cheese with a buttery flavour, uneven texture and piquant taste. 'Isle of Bute’ (also produced on Bute) is a hard medium cheese with all the characteristics of a good cheddar. 'Mull of Kintyre’, from the Campbeltown Creamery, is a mature cheddar with a nutty aroma and rounded taste.

'Highland’, a mature cheese also from Campbeltown, has a unique, soft texture with a smooth flavour and strong aftertaste. 'Arran’ cheddar, made by traditional methods, is a deliciously mellow medium to mature cheddar with a creamy soft texture. Inverloch: Pasteurised pressed goats cheese from Isle of Gigha. Coated in red wax. Also popular fruit shaped waxed cheeses. Isle of Mull: traditional unpasteurised farmhouse cheddar from Tobermory. Cloth-bound. Kelsae: unpasteurised pressed cheese made near Kelso from Jersey milk. Like Wenslensdale but creamier in texture and taste. Lanark Blue: unpasteurised ewes milk cheese in the style of Roquefort. Loch Arthur: traditional farmhouse organic cheddar from Loch Arthur near Dumfries. mull of Kintyre: small truckle of mature Scottish cheddar coated in black wax. A smoked version is also available. The Orkney Isles: distinctive cheddar whose history goes back nearly two centuries, made in two creameries on Orkney. Several seasonal crofting cheeses sometimes available locally.

Pentland: white moulded soft cheese made in small quantities and not widely available. St Andrews: award winning full fat, wished rind soft cheese, mild creamy, full flavoured with characteristic golden rind. Scottish Cheddar: creamery produced cheddar now made in Galloway (Stranraer), Lockerbie, Rothesay and Campbeltown. Stichill: unpasteurised creamy Jersey milk Cheshire style, from the Scottish Borders. Strathkinness: award winning Scottish version of Gruyere, nearly 50 gallons of milk goes into a cheese! Matured 6-12 months. Limited availability. Swinzie: pasteurised, pressed, ewes milk cheese from Ayrshire. Teviotdale: vignotte style, white moulded unpasteurised cheese. Scottish Cheeses- Cheeses from Scotland - Cringletie House Scottish Cheeses Wednesday, May 21, 2014 - 19:14 A lot of people are surprised so find out that Scotland produces some of the best cheese in Europe. If you love cheese and in particular cheddar, you are spoilt for choice in Scotland.

There are around thirty cheese makers in Scotland, most of the cheese produced is of the hard, matured variety because of the weather and the need for them to be stored for long periods of time. Scottish Cheddar accounts for about 75% of total production of Scottish cheese. Ask to try a few next time you come to Sutherland restaurant! Here are some of the Scottish cheeses: From Highland Fine Cheeses (Ross-shire) Morangie Brie Smooth, soft texture with a rich distinctive creamy flavour. The cheese is enclosed in an edible white rind. (Cow’s milk, pasteurised, vegetarian rennet) Jezebel The texture of this cheese is creamy, it oozes once cut. It has a pleasant salty bite to it and has a slightly goaty flavour that isn’t too overpowering. Delicious with quince jelly or caramelised onions. (Goat’s milk, pasteurised, vegetarian rennet) Fearne Abbey This cheese is subtle, milky with a creamy texture and a sweet aftertaste. Really nice with ripe figs and a glass of Merlot.

(Ewe’s milk, pasteurised, vegetarian rennet) Gruth Dhu (Black Crowdie) A cream cheese hand-rolled in Scottish pinhead oatmeal and crushed black peppercorns. A fresh lemony taste is soon followed by a kick from the black peppercorns for a full finish. Caboc Double cream Highland cheese, hand rolled in Scottish pinhead oatmeal. A creamy cheese which should be spread on oatcakes to enjoy. Strathdon Blue This cheese is softish in texture and picante in flavour. It is a prize-winning cheese that is slightly milder than Stilton but has a creamy, slightly salty tang. It’s a blue cheese that is satured for 4 months. St. Duthac This cheese is softish in texture and picante in flavour. It is slightly milder than Stilton but has a creamy, slightly salty tang. It’s a blue cheese that is matured for 4 months. (Ewe’s milk, pasteurised, vegetarian rennet). From H.J. Errington (Lanarkshire) Dunsyre Blue A soft blue cheese made with unpasteurised Ayrshire cows milk, named after a small village near Lanark in the Clyde valley.

When aged, the smooth, creamy-colored interior is penetrated by chunky streaks of blue-green mould that impart a spicy flavor. (Cow’s milk, unpasteurised, vegetarian rennet) Lanark White A hard cheese with white mould running through it. The cheeses are never pressed. After about a month they are wrapped in foil to inhibit further growth of surface mould, and matured in a cool and damp atmosphere for two months more. Has won a Great Taste Award in 2010. (Ewe’s milk, unpasteurised, vegetarian rennet) Lanark Blue Scotland’s answer to Roquefort, this infamous cheese is very sharp and tangy.After about a month they are wrapped in foil to inhibit further growth of surface mould, and matured in a cool and damp atmosphere for two months more. (Ewe’s milk, unpasteurised, vegetarian rennet) Maisies Kebbuck Kebbuck is, of course, the old Scots word for cheese, and Maisie is H.J.Errington's mother- in-law. A couple of years ago, she asked him to think of making a white cheese, as she was not fond of blue cheese. Soft, creamy texture with a full flavoured finish.

(Cow’s milk, unpasteurised, vegetarian rennet) Corra Linn Named after one of the waterfalls at the falls of the Clyde in New Lanark. This hard ewes' milk cheese is pressed in the traditional way and matured in cheese cloth for 4-12 months. Similar to a Manchego it is mild with a dry texture and a beautiful creamy taste. (Ewe’s milk, unpasteurised, vegetarian rennet) Biggar Blue Named after the local town Biggar which has a goat as it's emblem, Biggar Blue is a blue veined goats cheese. Aged for only 5-8 weeks, although relatively young the taste is sharp with a distinctive goaty flavour. (Goat’s milk, unpasteurised, vegetarian rennet) We recommend you to try: Brie: Howgate Scottish Brie, traditionally made, matures to a runny sticky texture. Also Howgate Camembert. Caithness: a new mild, Danish style wax coated cheese. Also available smoked. Dunsyre Blue: cows milk farmhouse blue cheese made on the same firm is Lanark Blue, with vegetarian rennet and unpasteurised milk.

'Drunileish' is produced on the Isle of Bute. A three month old mild cheese with a buttery flavour, uneven texture and piquant taste. 'Isle of Bute' (also produced on Bute) is a hard medium cheese with all the characteristics of a good cheddar. 'Mull of Kintyre', from the Campbeltown Creamery, is a mature cheddar with a nutty aroma and rounded taste. 'Arran' cheddar, made by traditional methods, is a deliciously mellow medium to mature cheddar with a creamy soft texture Isle of Mull: traditional unpasteurised farmhouse cheddar from Tobermory. Cloth-bound. Kelsae: unpasteurised pressed cheese made near Kelso from Jersey milk. Like Wenslensdale but creamier in texture and taste. Loch Arthur: traditional farmhouse organic cheddar from Loch Arthur near Dumfries. mull of Kintyre: small truckle of mature Scottish cheddar coated in black wax. A smoked version is also available. The Orkney Isles: distinctive cheddar whose history goes back nearly two centuries, made in two creameries on Orkney. Several seasonal crofting cheeses sometimes available locally.

Pentland: white moulded soft cheese made in small quantities and not widely available. St Andrews: award winning full fat, wished rind soft cheese, mild creamy, full flavoured with characteristic golden rind. Stichill: unpasteurised creamy Jersey milk Cheshire style, from the Scottish Borders. Strathkinness: award winning Scottish version of Gruyere, nearly 50 gallons of milk goes into a cheese! Matured 6-12 months. Limited availability. Swinzie: pasteurised, pressed, ewes milk cheese from Ayrshire. Teviotdate: vignotte style, white moulded unpasteurised cheese. tweets We are loving these #Outlander spoilers: 'Top 10 Clues About Voyager - WE ARE THE HOTEL WI… — 13 hours 47 min ago RT @GoGayWedding_Sc : The lovely @CringletieHouse cater for all sizes of #weddings , if need be a marquee can be erected in the grounds @GoGayWedding #gaywedding — 15 hours 16 min ago #Outlander cast and crew are currently filming Season 3 not very far from us.

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Question: Made in Scotland, Caboc cheese is coated in what?
Answer: OATMEAL